FRUIT CAKE

Most ladies think fruit cake c^uite incomplete without wine or brandy, but it can be made equally good on strictly temperance j^rinciples, by sultstituting one-third cup molasses for a wineglass of brandy. The objection to the use of brandy in sauces does not, however, hold good against that u.sed in cake making, as the alcohol is converted to vapor liy the heat and passes off with the other gases. There are many, however, who object to the use of liquors in any way and to keeping them in the house, and such will find the above an excel- lent and cheap substitute.

Raisins should never be washed, as it is difficult to dry out thi^ moisture absorbed by them, and every particle of moisture retained tends to make the cake heavy. To remove the stems and extraneous matter, place the raisins in a coarse towel and rub them in this un- til as clean as rubbing will make them ; then pick over carefully, re- moving any stems or other defects which may be left. The raisins should be prepared before the cake, sprinkled with flour, and added the last thing before putting it in oven, as being heavy, they sink to the bottom if allowed to stand. To seed, clip with the scissors or cut with a sharp knife. Do not chop too fine ; if for light fruit cake seeding is all tliat is necessary. Slice the citron thin, and do not have the pieces too large, or they will cause the cake to break apart in cutting. Currants should be kept prepared for use as folloAvs : Wash in M'ann water, rubbing well. ])our off" water, and lepeat until the water is clear ; drain them in a sieve spread on a cloth and rub dry ; pick out bad ones, dry carefully in a cool oven or in the " heater " (or in the sun and wind, with a thin gauze over them to keep off flies, insects and dust), and set away for use. When the fruit is all mixed, cream the butter and sugar — this is very impor- tant in all cakes — add the spices, molasses, or liquors, then the milk (if any used), next the eggSAvell beaten, addingwhites with the flour as previously directed. Always beat whites and yolks separately. Next add the flour (which, in making black fruit cake, may be browned), prepareil with baking powder or soda and cream tartar,

6(3 CAKK MAKING.

then tlic fliivoring (lemon and vanilla, in equal parts, make the best flavoring), and lastly the fruit dredged with avery little flour. Some prefer to mix the fruit with all the flour. When but little fruit irt used it may be dropped into the dough after it is in the pan, and pushed Just beneath the surface, which prevents it from settling to the bottom. The batter for fruit cake should be quite still".

In making very large cakr-s that require three or four hours to buke, an e-xcellent way for lining the pan is the following : Fit three papers carefully, grease thoroughly, make a paste of equal parts Graham and fine flour, wet with water just stiff enough to spread easily with a spoon, place the first paper in the pan with the greased side down, and spread the paste evenly over the paper about as thick as pie-crust. In covering the sides of the pan, use a little paste to stick a portion of the paper to the top of the pan to keep it from slipping out of place, jjress the second pa])er carefully into its place, with the grea.sed side up, and next put in the third paper as you would into any baking pan, and pour in the cake. Earthen pans are used ))y some, as they do not heat so quickly and are less liable to burn the cake.

When using a milk-pan, or pans without stems, a glass bottle fllled with shot to give it vv'eight, well greased, may be placed in the center of the pan, or a stem may be made ot paste-board, rolled up, but the latter is more troublesome to keep in place. The eake is apt to burn around the edges before it is done unless there is a tu])e in the center.

This l)andled strainer is made in several sizes and is not only a convenience in eake making for straining yolks, etc., but is also very useful for straining drinks for nursery and sick room, yeast, blanc mange, gra- vies, custards, syrups, jellies, and for sift- ing sugar upon fruit, cakes and pies, and sifting salt into butter, excluding uaiidi^i suaiuw.

all lumps. The strainer may l>e placed over a tumbler or bowl, rest- ing on the knol> on one side and handle on the other.

All except layer cakes sliould be covered with a paper cap, (or a sheet of brown ])aper, which the careful housewife Mill save from her grocers' packages), when first put into the oven. Take a square of brown paper large enough to cover well tiie cake pan, out off the cor- ners and lay a plait on four sides, fastening each with a pin so as to

CAKE-MAKIN«. 67

fit nicely over the pan. This will throw it up in the center, so that the cover will not touch the cake. Save the cap, as it can he used several times.

Before commencing, clean out the stove, take off the lids and brush inside, rake it out underneath, get all the ashes out of the cor- ners, have the best of fuel at hand. Don't build a baking fire before it is needed, have it only moderate, and add the extra fuel in time to get it nicely burning.